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Extension of shelf life of pear fruits using different packaging materials

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Title Extension of shelf life of pear fruits using different packaging materials
Not Available
 
Creator A. Nath & Bidyut C. Deka & Akath Singh & R. K. Patel & D. Paul & L. K. Misra & H. Ojha
 
Subject Pear fruit . Shelf life . Packaging materials . Storage . Quality. Firmness
 
Description Not Available
An experiment was conducted on pear fruit (cv.
‘Lagoon’) to extend the shelf life by using different
packaging materials. Fruits were packed in low density
polyethylene (LDPE, 0.025 mm), polypropylene (PP,
0.025 mm), linear low density polyethylene (LLDPE,
0.0125 mm) and high density polyethylene (HDPE,
0.025 mm) with or without perforation and stored at
ambient condition (25±2 °C and 65.0±5% RH). Periodical
observations were recorded on CO2 & O2 concentration
(%), physiological loss in weight (PLW, %), decay loss (%),
firmness (kgf), colour value (colour difference and colour
index), total soluble solid (TSS, °Brix), acidity (mg of
malic acid/g), and ascorbic acid loss (%) at 3 days interval.
Reduced rate of PLWand decay losses was recorded in pear
fruits packed in PP non-perforated (8.04%) and PP
perforated (12.5%), respectively as compared to other
treatments. The maximum firmness (5.18 kgf) and minimum
ascorbic acid loss (49.97%) were also recorded in PP
non-perforated up to 12 and 15 days of storage, respectively.
It could be inferred that the, PP non-perforated
(0.025 mm) was the most suitable packaging materials for
extending the shelf life of pear fruits up to 15 days at
ambient condition.
Not Available
 
Date 2017-11-29T06:54:05Z
2017-11-29T06:54:05Z
2011-02-02
 
Type Research Paper
 
Identifier Not Available
Not Available
http://krishi.icar.gov.in/jspui/handle/123456789/5640
 
Language English
 
Relation Not Available;
 
Publisher Springer